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Veggie Wraps

Ingredients

1 tbsp. red bell pepper

1 1/2 tbsp. wheat-free soy sauce

1 c. almond butter

1/2 head savoy cabbage

10 lrg. collard greens

1 lrg. carrot

1 lrg. mango

2 c. bean sprouts, fresh, organic

1/2 c. cilantro, bunch, fresh, organic

1/2 c. fresh basil

1/4 c. fresh mint

1/2 c. cashews

1 tbsp. sesame oil

1/2 tsp. sea salt

1/4 c. maple syrup

1/2 c. lemon juice

2 tbsp. fresh ginger

Directions

1. Mix in a small bowl, the almonds, sesame oil, and salt. Set aside.
2. Mix in a blender until smooth and cake batter-like, the syrup, lemon juice, ginger, soy sauce, red pepper flakes. Add water as needed if too thick. Set aside.
3. Slice cabbage in a food processor for thin slices, then add almond butter mixture to this and mix well.
4. Take each collard leaf and cut the center stem out, leaving two leaves for the wraps
5. Place the remaining items into bowls, with the herbs in one bowl. Then assemble the wraps.

On each 1/2 leaf place a chunck of cabbage mixture, then carrots, mango, sprouts, and herbs. Roll up tightly

Serving Size: makes 20 pieces or 5 servings of 4 wraps